The Pavlova is just one of the nicest desserts I know.
Is basically a meringue with lot’s of cream and fruit on top. The recipe I have comes from Nigel Slater (with lot’s a adjustments ) and the special thing about it is that you use passionfruit with it. This is a combination made in heaven. The crunchy and sweet meringues with the soft cream and the sour passionfruit go are just delicious together.
The recipe is actually easy it’s just a bit trick to get the egg stiff enough. But even if you don’t manage to get it really stiff you end up with a great dessert. Though it might not look like this. It’s a good idea to use egg whites that have been separated 1-2 day ago. They get a lot stiffer. I usually keep spare eqq whites in a jar in the freezer they can be kept for up to a week.
6 large free range egg whites
350 gr caster sugar
3 tsp cronflower
300 ml whipping cream
Lot’s of passionfruit
Beat the egg whites, shiny, thick and well risen. Now start adding the sugar, little by little. Beat until it is really really stiff. Fold in the corn flour.
If your mixture is really stiff : make a 25 cm diameter circle on oven paper and scoop the meringue on, making a little dell in the middle for the toppings.
If the mixture can not “stand” by itself you can use a round cake tin. Paper at the bottom.
Prehet the oven on 180 ° . Lower the temperature to 120 and bake the meringue for 1.30 h.
The Pavlova is just one of the nicest desserts I know.
Is basically a meringue with lot’s of cream and fruit on top. The recipe I have comes from Nigel Slater (with lot’s a adjustments ) and the special thing about it is that you use passionfruit with it. This is a combination made in heaven. The crunchy and sweet meringues with the soft cream and the sour passionfruit go are just delicious together.
The recipe is actually easy it’s just a bit trick to get the egg stiff enough. But even if you don’t manage to get it really stiff you end up with a great dessert. Though it might not look like this. It’s a good idea to use egg whites that have been separated 1-2 day ago. They get a lot stiffer. I usually keep spare eqq whites in a jar in the freezer they can be kept for up to a week.
6 large free range egg whites
350 gr caster sugar
3 tsp cronflower
300 ml whipping cream
Lot’s of passionfruit
Beat the egg whites, shiny, thick and well risen. Now start adding the sugar, little by little. Beat until it is really really stiff. Fold in the corn flour.
If your mixture is really stiff : make a 25 cm diameter circle on oven paper and scoop the meringue on, making a little dell in the middle for the toppings.
If the mixture can not “stand” by itself you can use a round cake tin. Paper at the bottom.
Prehet the oven on 180 ° . Lower the temperature to 120 and bake the meringue for 1.30 h.
Take out and let sit till cold.
Cover with the cream and the passionfruit.
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